Keep checking here for more tasty recipes!
From our test kitchen to your home we hope you enjoy our recipes made with our very own Organic Grassfed Ghees. We're dedicated to making healthy food that tastes good. We try to use all organic ingredients when possible in all of our recipes.
We're also open to ideas so if you have a great recipe you'd like to share please send it to us, we'd love to try it out!
This hearty noodle bowl is made with gluten free brown rice and millet ramen noodles and is loaded with veggie goodness. If you choose to add meat as we did make sure it plays a supporting role.
1/2-1 ramen noodle cake
ground beef or protein of your choice (optional)
bok choi (rib and green leaves)
fresh carrots, shredded
toasted tesame seeds
toasted sesame oil
Miso Sauce:white miso
Spread a generous amount of Walnut Ghee Pesto (recipe below) on sourdough bread. Layer with a variety of grilled veggies. We marinated* red peppers, zucchini, portobello mushrooms, and tomato and cooked them using Original Ghee on a cast iron grill pan. Serve with Plantain Chips cut lengthwise using a mandolin.
*Marinade: 2 Tbs. Liquid Aminos, 1 tsp Oregano, 1tsp Onion Powder, 1 tsp Garlic Powder, 1/2 tsp Rice Wine Vinegar, 1/2 tsp Toasted Sesame Oil
This roasted garlic will add a mellow caramelized garlic yumminess to your dishes. We added it to our Avocado Crema to impart a mild garlic taste.
Ingredients:3 heads of garlic
Preheat oven to 350 degrees. Cut the pointed top off the head of garlic and add melted or room temperature original ghee ensuring that you add enough to cover all the exposed cloves. We prefer not to cook with aluminum foil so we used an oven safe glass container with a lid. Place garlic in the container with cut ends facing up. Bake for approximately 40 minutes checking periodically as cooking times may vary based on your oven temps, and the size of your garlic. Allow to cool, then squeeze the bulb from the bottom to release the smooth and mellow garlic deliciousness.
This Avocado Crema can be added to just about anything! We used Ghee Roasted Garlic for a mellower garlic taste.
Ingredients:2 ripe Haas avocados
Squeeze out garlic bulb into a bowl and mash with a fork. Scoop out avocado into the bowl and mash to desired consistency. Add remaining ingredients and mix thoroughly. Voila!
This is soooo good! You can have this on its own or paired with veggies. Makes a great topping for zucchini noodles, pasta, rice or potatoes. The possibilities are endless. We loved it so much we used this same recipe (slightly adapted) for our shredded chicken with peppers. We used tomato paste for convenience; however, fresh tomatoes could work just as well.
Ingredients:1 pound of ground beef
Brown ground beef, remove from pan with a slotted spoon and place in a bowl. In a preheated pan add Original Ghee and chopped onions. Allow to cook for about 5 min, or until softened, then add garlic. If needed add more Ghee. Cook for another 3 minutes then add oregano. Add peppers and cooked and drained ground beef. While this cooks place the tomato paste in a bowl and add water or chicken stock and mix until it has reached a sauce like consistency. Add this to the beef mixture. Cook for another 5-10 minutes allowing the flavors to meld but being careful not to overcook the peppers. Turn off the heat and add copious amounts of fresh basil leaves and mix.
Recipe By Chef Andy Gonzalez
Demonstrated at the Decatur Farmers Market
Beat eggs thoroughly then add to heated pan (on lower medium heat) coated with Original Ghee. Do not allow the ghee to fully melt. This will allow portions of the unmelted ghee to be incorporated into the eggs making it all custardy. Continue cooking to desired consistency.
Cook grits with 2 parts milk and 1 part water. Stir constantly until cooked through adding more milk/water if necessary. Season with salt and pepper (black/cayenne). Add a tablespoon of Original Ghee to finish.
Saute rabe and asparagus in Original Ghee until asparagus is bright green and al dente.
This comforting one pot meal takes just a few liberties with a traditional minestrone recipe. Chock full of veggies, it’s great for any season. We added kale, cabbage and yucca, a root vegetable that has a creamier consistency than potatoes. Feel free to experiment. Just use the same soup base and switch up your veggies (green beans, chard, cauliflower, zucchini).
Ingredients:2 tablespoons Original or Coconut Ghee
Cook Yucca in salted water in a separate pot until tender but not falling apart. Allow it to come to a boil then lower to a medium heat.
Melt Ghee in a large heavy bottom pot. Add onions and allow to cook for approx. 3-5 minutes, then add garlic, celery, carrots and oregano. Continue to cook for about 10 minutes, enjoy the fragrant scent of the deliciousness that’s soon to come. Add the tomatoes and cook for about 10 minutes, stirring frequently. Add the stock and kale and cabbage or your choice of veggies. Once the veggies are cooked to your desired consistency add the fully cooked yucca and fresh herb to the soup. Stir and serve.
So good you’ll want to ditch the mix! These from scratch pancakes are fluffy and so easy to make. If you like a more full grain taste use a stone ground whole wheat flour. We also like to use as many organic ingredients as possible. Lemon Ghee makes it complete. Who knew pancakes could be so healthy!
Ingredients:1 cup Unbleached Wheat Flour
Lightly grease cooking surface. Mix together dry ingredients in a large bowl. In a separate bowl mix wet ingredients until fully combined. Lightly fold yogurt mixture into the dry ingredients. Spin bowl while folding making sure to scrape the bottom of the bowl. Do not overly stir the mix as this will eliminate all of the airy bubbles. Pour batter in the heated and greased pan based on your desired pancake size. When the edges are dry carefully turn over and cook other side. Pancakes should be done when you press the center and it springs back.
Serve with Lemon Ghee, maple syrup and fruit. Bon appetit!
It doesn't get any easier than this! This protein packed dish made with quinoa and chickpeas makes for a light meal that can be eaten on its own, added to salads or enjoyed as a side dish.
Ingredients:2 cups of water
Add water and quinoa to the rice cooker on the white rice setting. If cooking on the stove top follow package directions. While the quinoa is cooking, add the chickpeas to a pan with water or chicken stock. This will allow the chickpeas to soften a bit. Once the quinoa is cooked and the chickpeas have reached your desired doness, mix together in a bowl. Add Lemon Ghee, chopped herb, salt and pepper to taste.